Saffron Rice Bowl with Scallops

This has to be one of my proudest meals I have ever made!! This meal was inspired by a great Peruvian restaurant called Acuario in Port Chester, NY. This meal is my attempt at paella, but with a little twist of my own.

Ingredients: Saffron (grind up about one pinch of threads and soak in warm water for 20 minutes) transfer to a pot and bring to a boil, add Basmati rice (try sushi rice too) and cook until done.

Bowl 1: Thinly slice a red onion, organic lime (squeeze this juice in with the onion), chopped cilantro, salt. This slightly pickles the red onions.

Bowl 2: Marinade the scallops in a bowl for 30 minutes with sliced red onion, cilantro, lime juice, extra virgin olive oil, and salt.

Pan 1: Organic orange and red peppers (cook them in the pan with nothing on it and give peppers a burned edge look), add organic black beans and then some extra virgin olive oil, butter, and salt. Sprinkle on Mesa Rosa chipotle powder.

Pan 2: Sear the scallops in extra virgin olive oil, salt, and pepper. All the juice that is left over is poured on top of the rice.

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